Carrot fettuccine and scallops
Makes 4 servings
When softly sautéd, long, ribbon-like lengths of carrot resemble orange-coloured pasta. The longer the carrot, the longer your “pasta” will be. Grana padano is a hard, cow’s milk cheese from Italy, not unlike parmesan, which can be used as a substitute if you prefer.
1 lb. (450 g) carrots, scraped & trimmed
1⁄4 cup (60 mL) olive oil
11⁄2 cups (375 mL) table or half-and-half cream
Salt and freshly ground pepper, to taste
2⁄3 cup (150 mL) grated grana padano cheese
2 tbsp. (30 mL) olive oil
12 large sea scallops, patted dry
1⁄2 cup (125 mL) fresh chervil (or chives or parsley), chopped
Using a vegetable peeler, make thin lengths of carrot. Warm oil over medium-high heat in a large skillet and add carrots. Use tongs to toss them in oil. Stir-fry for a minute or two. Now, add cream and increase heat slightly to bring mixture to a gentle boil. Cook, stirring occasionally, until mixture begins to thicken and carrots are tender but not overly soft, about 10 minutes. Season with salt and pepper, and keep warm.
Place a heavy frying pan over high heat. When it begins to smoke, carefully add oil and then scallops. After one minute, loosen scallops from the bottom of the pan (don’t flip them) and continue to cook for just another minute.
Flip scallops over and cook for 2 minutes on the other side.
Add cheese to carrot mixture and, using tongs, gently toss together. Evenly distribute onto four plates. Top each serving with 3 scallops and sprinkle with chervil. Serve immediately.